Wednesday, July 11, 2012

what's for supper?

A Family Favorite...or so Southern Living 2006 Annual Recipes says

I had a roast thawed for dinner and planned to make stew, but stew in July isn't all that appealing, even if we have been having record cool temps and rain.  So I grabbed a cookbook from my vast collection and chose page 133 of the 2006 Southern Living Annual Recipe book.  I had all of the ingredients and I knew I could convert the main dish to the pressure cooker.  So here are the recipes and the menu along with my modifications.

Weekday Supper Menu

serves 6

Easy Shredded Beef Over Rice
Seasoned Green Beans
Texas Toast or hot dinner rolls
Warm Cookie Sundaes
(flip to page 141) Key Lime Pie

It turns out their "shredded beef" is really just Ropa Viejo.  To pressure cook yours, bring up to pressure.  Reduce heat and cook under pressure for 1 hour.  Let the cooker pressure release naturally.  It seems like it would be a good candidate for the crockpot as well.

Easy Shredded Beef Over Rice
Prep: 20 minutes  Cook: 4 hours
1 (4-lb.) roast, boneless top chuck
2 t. fajita seasoning
2 T. vegetable oil
2 cans of Ro-tel brand tomatoes with green chilies
1 can of water
4 c. hot cooked rice
2 T. chopped fresh parsley (I skipped this, and think cilantro would be better anyway)

Rub both sides of the roast evenly with fajita seasoning.
Cook roast in hot oil in a large Dutch oven over medium-high heat 5 minutes or until browned on all sides.
Combine tomatoes and water; pour over roast in Dutch oven.  Cover, reduce heat to low, and cook 4 hours or until roast is tender.  Remove roast, and shred using 2 forks.
Skim fat from tomato liquid in Dutch oven, and discard.  Stir shredded beef into tomato liquid.
Combine rice and parsley.  Serve beef mixture over rice.

Seasoned Green Beans
Prep: 15 minutes   Cook: 10 minutes

6 c. water
1 T. Greek Seasoning
1 1/2 lb. thin fresh green beans, trimmed
1 T. butter
1/2 t. Greek Seasoning

Bring 6 cups water and 1 T. Greek seasoning to a boil in a Dutch oven over high heat; add green beans.  Cook 6 minutes or until beans are crips-tender; remove beans, draining well.  Wipe Dutch oven dry with paper towels.
Melt butter in Dutch oven over medium heat.  Add green beans and 1/2 t. Greek seasoning, tossing to coat; cook, stirring constantly, 2 minutes or until thoroughly heated.
*I just did the last steps to home canned green beans from my pantry.

Key Lime Pie
Prep: 10 minutes  Bake: 12 minutes

1 can fat-free sweetened condensed milk
3/4 c. egg substitute
2. t. grated lime rind
1/2 c. fresh lime juice
1 (6oz) reduced-fat ready-made graham cracker crust
1 (8-oz.) container fat-free whipped topping, thawed
Garnishes: lime wedges, lime curls

Process first 4 ingredients in a blender until smooth.  (I used the extra large smoothie setting on my Blend Tec)  Pour mixture into a piecrust.
Bake at 350* for 10-12 minutes or until golden.  Let pie cool completely, and top with whipped topping.  Garnish, if desired.
* I used real eggs (4 small ones), regular sweetened condensed milk, and real whipping cream sweetened with a little sugar.  

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